Preparation
1
Step 1
Mix the lemon jello with 2 cups of boiling liquid (water combined with reserved pineapple juice). Mix until dissolved.
2
Step 2
Add the softened cream cheese and beat until the cream cheese is well mixed.
3
Step 3
Add the drained pineapple, chopped pecans, celery, olives (or green pepper), and pimentos. Mix by hand.
4
Step 4
Lastly, add half of the Cool Whip (8 oz) and mix with a spoon until smooth.
5
Step 5
Pour the mixture into a 9x13 pan and chill until set.
6
Step 6
For the topping: Mix the remaining 1/2 of the Cool Whip, mayonnaise, and horseradish.
7
Step 7
Cut the jello mold into serving size pieces and serve with a dollop of the topping on each slice.